The Best Snickerdoodle Cookie Recipe

Welcome to the ultimate guide for crafting the most heavenly Snickerdoodle cookies you’ll ever taste! Forget everything you thought you knew about soft, chewy, and perfectly spiced cookies, because this recipe delivers an unparalleled experience. We’re talking about cookies so perfectly tender, they practically melt in your mouth, infused with that unmistakable tangy cinnamon-sugar coating. The best part? There’s no lengthy chilling time required, meaning a batch of these irresistible delights can be on your table, ready to be devoured, in no time at all.

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For those who cherish soft-baked cookies above all else, Snickerdoodles consistently rank at the top of the list in our home. If you share our passion for tender, melt-in-your-mouth confections, you absolutely must try these classic cinnamon sugar cookies. They stand proudly alongside other beloved recipes like Ricotta Cookies with Chocolate and Orange, delightful Hot Cocoa Cookies, classic Peanut Butter Cookies, and the ever-popular Cake Mix Cookies. While chocolate chip cookies often claim the title of America’s favorite, the Snickerdoodle is a very close second, captivating hearts with its unique flavor and comforting texture.

What makes a Snickerdoodle so universally adored? It’s that perfect harmony of a soft, chewy interior wrapped in a crisp, sweet, and slightly tangy cinnamon-sugar crust. This particular Snickerdoodle recipe is designed for maximum softness, ensuring each bite is a pillowy cloud of spiced goodness. And the best part? They remarkably stay soft for days, maintaining their irresistible texture long after they’ve cooled. That is, if they manage to last that long in your kitchen!

Essential Ingredients for the Perfect Snickerdoodle

Creating truly exceptional Snickerdoodles starts with understanding the role each ingredient plays. Here’s a closer look at what you’ll need and why it matters:

• Butter and Shortening: My secret weapon for the best Snickerdoodle texture is a blend of both butter and shortening. While some recipes opt for one or the other, I find that butter contributes rich, unparalleled flavor, while shortening provides structure and ensures a wonderfully soft and tender crumb. This combination results in cookies that hold their shape beautifully and stay tender for longer. If you prefer, you can use all butter for a richer flavor, or all shortening for a softer, more cake-like texture, but the hybrid approach offers the best of both worlds.
• Granulated Sugar: This recipe uses plain granulated sugar. Most of it will be incorporated into the cookie dough itself, providing sweetness and contributing to the cookie’s texture. A small portion (2 tablespoons) is reserved to create that iconic cinnamon-sugar coating that defines a Snickerdoodle.
• Large Eggs: Eggs act as a binder, adding moisture and richness to the dough. They also help with the cookie’s rise and contribute to its overall structure. Always use large eggs for consistent results in baking.
• Vanilla Extract: Vanilla is a foundational flavor in almost all cookie recipes. This recipe calls for 2 teaspoons, but I often find myself adding a full tablespoon for an extra boost of warmth and sweetness that complements the cinnamon beautifully. Don’t underestimate the power of good quality vanilla!
• All-Purpose Flour: The type and quantity of flour significantly impact your cookie’s final texture. For thick, delightfully puffy Snickerdoodles, stick to the full 3 cups of all-purpose flour. If you prefer a slightly thinner, chewier cookie with a more pronounced crinkle, reduce the flour by ¼ cup. Measuring flour correctly (lightly spooned into the cup and leveled) is crucial for consistency.
• Cream of Tartar: This is the star ingredient that makes a Snickerdoodle truly unique! Without cream of tartar, you’d essentially have a sugar cookie rolled in cinnamon sugar. I’ll delve deeper into its magical properties below, but know that it’s responsible for the distinctive tangy flavor and the characteristic crinkled texture.
• Baking Soda: Working in tandem with the acidic cream of tartar, baking soda acts as a leavening agent. This chemical reaction creates carbon dioxide bubbles, which give the cookies their gentle rise and airy texture.
• Salt: A small amount of salt is essential for balancing and enhancing all the other flavors in the cookie. It prevents the cookies from tasting overly sweet and brings out the depth of the butter and cinnamon. Do not omit it!
• Ground Cinnamon: For Snickerdoodles, cinnamon is primarily used in the outer coating, providing a warm, aromatic spice that contrasts beautifully with the cookie’s sweet, tangy interior. While some modern recipes incorporate cinnamon into the dough, the traditional method keeps it exclusively for the signature sugar coating.

How to Bake Irresistible Snickerdoodle Cookies

Making Snickerdoodles is a straightforward process, but following these steps carefully will ensure consistently delicious results:

1. Prepare Your Workspace: Begin by preheating your oven to 375ºF (190ºC). Line three baking sheets with parchment paper or Silpat liners. This prevents sticking and ensures even baking.
2. Cream Wet Ingredients: In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter, shortening, and 1 1/2 cups of granulated sugar. Beat this mixture on medium-high speed for several minutes until it becomes light, fluffy, and pale in color. Proper creaming incorporates air, which is vital for soft cookies.
3. Add Eggs and Vanilla: Introduce the eggs one at a time, mixing well after each addition until fully incorporated. Be sure to scrape down the sides of the bowl with a spatula to ensure everything is evenly combined. Finally, add the vanilla extract and mix until just blended.
4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, cream of tartar, baking soda, and salt. This step ensures that the leavening agents and salt are evenly distributed throughout the dry mixture, leading to a consistent cookie texture.
5. Form the Dough: Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until a cohesive, fairly stiff cookie dough forms. Be careful not to overmix; over-developing the gluten can lead to tough cookies. Stop mixing as soon as no dry streaks of flour remain.

6. Prepare Cinnamon-Sugar Coating: In a small, shallow bowl, combine the remaining 2 tablespoons of granulated sugar and the ground cinnamon. Stir well to ensure the cinnamon is evenly distributed. This mixture is crucial for the signature Snickerdoodle flavor and appearance.
7. Roll and Coat: Using a medium cookie scoop (a #40 scoop works perfectly for 1 1/2 tablespoon portions) or your hands, roll the cookie dough into uniform balls. This helps ensure even baking. Generously roll each dough ball in the cinnamon-sugar mixture, ensuring it’s completely coated.
8. Bake to Perfection: Place the coated cookie dough balls onto the prepared baking sheets, leaving at least 2 inches between each cookie to allow for spreading. Bake one baking sheet at a time in the preheated oven for 8-10 minutes, or just until the edges are lightly set and very slightly browned. The centers may still look a bit soft or undone; this is key to achieving that wonderfully soft, chewy texture. Remember, underbaking them slightly is the secret to maximum softness!
9. Cool and Serve: Once baked, remove the baking sheet from the oven. For an enhanced “crinkle” look, you can gently drop the baking sheet flat onto the counter from about 2 inches high immediately after removing it from the oven, or gently press down on the tops of the warm cookies with the back of a spoon. Let the cookies rest on the baking sheet for about 1 minute before carefully transferring them to a wire cooling rack or a sheet of wax paper to cool completely.

The Magic of Cream of Tartar in Snickerdoodles

If you’re like many home bakers, you probably have a jar of cream of tartar tucked away in your spice cabinet, perhaps only pulled out for special occasions like making Snickerdoodles, meringue cookies, or a luscious pie with meringue topping. But have you ever paused to wonder what this unassuming white powder actually is, or why it’s so crucial for our beloved Snickerdoodle cookies?

Cream of tartar, chemically known as potassium bitartrate, is a fascinating byproduct of winemaking. It’s an acidic compound that often acts as a stabilizing agent in the culinary world. Its most common application is in whipping egg whites, where it helps create a more stable, voluminous foam that holds its peaks longer, preventing them from collapsing. This is why it’s a secret weapon for perfect meringues and soufflés.

But why is it indispensable for Snickerdoodles? The answer lies in its unique contribution to the cookie’s distinct flavor and texture. Cream of tartar is precisely what gives Snickerdoodles their signature “tang”—a subtle, bright, and slightly sour note that perfectly balances the sweetness of the sugar and the warmth of the cinnamon. This characteristic tang is what differentiates a Snickerdoodle from a standard sugar cookie, even if both are coated in cinnamon sugar.

Beyond flavor, cream of tartar also plays a role in the cookie’s texture and appearance. When combined with baking soda (an alkali), it creates a leavening reaction that contributes to the cookie’s rise and helps produce those iconic crinkly tops. Without cream of tartar, your cookies would still be delicious, but they would lack that unmistakable Snickerdoodle personality, becoming more akin to a simple sugar cookie.

For the authentic Snickerdoodle experience, I highly recommend using cream of tartar. However, if you find yourself without any on hand and an undeniable craving for these cookies strikes, there’s a simple substitution: you can omit both the cream of tartar and the baking soda, and instead use 2 teaspoons of baking powder. While the flavor profile might be slightly different, it will still yield a delicious, soft cookie.

Tips for Perfect Snickerdoodles Every Time

Achieving bakery-quality Snickerdoodles is easier than you think with a few expert tips:

• Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This allows them to cream together more effectively, incorporating air and creating a smoother, more uniform dough, which translates to a better texture in your final cookies.
• Don’t Overmix: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops the gluten in the flour, leading to tougher, less tender cookies.
• Even Scooping: Use a cookie scoop to ensure all your cookies are the same size. This guarantees even baking, so you don’t end up with some burnt and some underdone.
• Generous Coating: Don’t be shy with the cinnamon-sugar coating! A thick, even layer is crucial for that characteristic Snickerdoodle crunch and flavor.
• Underbake Slightly: For truly soft and chewy Snickerdoodles, remove them from the oven when the edges are just barely set and golden, and the centers still look a little soft. They will continue to cook slightly on the hot baking sheet.
• The Crinkle Trick: If your Snickerdoodles come out a bit too puffy and you desire more of that classic crinkled look, gently drop the baking sheet from a few inches above the counter immediately after removing it from the oven. This causes the cookies to deflate slightly and crinkle.

How to Freeze and Store Your Snickerdoodles

Snickerdoodles are fantastic for making ahead or storing for later enjoyment. Here’s how to keep them fresh:

For even more detailed advice, check out my comprehensive guide on how to freeze cookie dough.

Freezing Unbaked Cookie Dough:

This method is perfect for having fresh-baked cookies on demand. Prepare the cookie dough as directed in the recipe, then roll it into individual balls. I highly recommend freezing the dough balls without the cinnamon-sugar coating at this stage. Place the cookie dough balls onto a baking sheet, ensuring they are not touching, and transfer them to the freezer. Once the balls are solid (this usually takes 1-2 hours), transfer them to a freezer-safe ziplock bag or an airtight container. They can be stored in the freezer for 3-4 months.

When you’re ready to bake, you have a couple of options:

• Thawing Overnight: You can thaw the frozen cookie dough balls in the refrigerator overnight. If using this method, arrange them in a single layer to ensure even thawing.
• Room Temperature Thaw: Alternatively, let them sit at room temperature for about 30 minutes before baking.

Once thawed (or partially thawed), roll the dough balls in the cinnamon-sugar mixture as usual, then bake according to the recipe instructions, adding an extra minute or two to the baking time if they are still quite cold.

Freezing Baked Snickerdoodles:

If you have leftover baked cookies or want to prepare a batch for future convenience, fully baked Snickerdoodles can also be frozen. Allow the cookies to cool completely before stacking them in an airtight freezer-safe container or a ziplock bag. They will keep well in the freezer for up to 3 months.

To enjoy, simply remove the desired number of cookies from the freezer and let them thaw at room temperature for 15-30 minutes. They will regain their soft texture and delicious flavor.

Storing Freshly Baked Snickerdoodles:

For cookies you plan to enjoy within a few days, store them in an airtight container at room temperature. The airtight environment helps maintain their incredible softness and prevents them from drying out. They will remain wonderfully soft and fresh for several days.

Snickerdoodle Variations and Serving Suggestions

While classic Snickerdoodles are perfect as they are, there’s always room for a little creativity!

Flavorful Variations:

• Spiced Snickerdoodles: Enhance the cinnamon by adding a pinch of nutmeg, cardamom, or allspice to the cinnamon-sugar coating.
• Brown Sugar Snickerdoodles: Substitute some of the granulated sugar in the dough with light brown sugar for a chewier cookie with a hint of caramel flavor. Keep the outer coating as traditional cinnamon sugar.
• Chocolate Chip Snickerdoodles: For a less traditional but undeniably delicious twist, fold in a cup of mini chocolate chips into the dough before rolling in cinnamon sugar.
• Lemon Zest Snickerdoodles: Add 1-2 teaspoons of fresh lemon zest to the dough for a bright, citrusy twist that complements the tang of the cream of tartar beautifully.

Perfect Pairings:

These soft, tangy, and sweet cookies are incredibly versatile and pair well with a variety of beverages and desserts:

• Classic Milk: A tall, cold glass of milk is the quintessential companion for any cookie, especially a warm Snickerdoodle.
• Coffee or Tea: Enjoy them with your morning coffee, an afternoon latte, or a comforting cup of herbal tea for a delightful treat.
• Ice Cream: Serve warm Snickerdoodles alongside a scoop of vanilla bean, cinnamon, or even caramel ice cream for an indulgent dessert.
• Hot Cocoa: During colder months, dip your Snickerdoodles into a mug of rich hot cocoa for an extra cozy experience.

More Delicious Cookie Recipes to Explore

If you’ve fallen in love with these Snickerdoodles, you’ll surely enjoy exploring other cookie delights:

• The Best Sugar Cookie Recipe with Sugar Cookie Icing
• Giant Chocolate Chip Cookie Recipe
• Sour Cream Cookies
• Haystack Cookies
• Peanut Butter Blossoms
• No Bake Cookies

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Snickerdoodle Recipe

Author: Deborah Harroun

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 36 cookies

Course: Dessert

Cuisine: American

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Perfectly soft, this is the best Snickerdoodle Recipe! This popular cinnamon sugar cookie recipe holds up for several days and requires no chilling time. You can have a batch on the table in no time!

Ingredients

• 1/2 cup butter, at room temperature
• 1/2 cup shortening
• 1 1/2 cups plus 2 tablespoons granulated sugar, divided
• 2 large eggs
• 2 teaspoons vanilla extract (or 1 tablespoon for more intense flavor)
• 3 cups all-purpose flour*
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 2 teaspoons ground cinnamon (for coating)

Instructions

1. Preheat the oven to 375ºF (190ºC). Line 3 baking sheets with parchment paper or Silpat liners.
2. In a large bowl, or the bowl of a stand mixer, cream together the butter, shortening, and 1 1/2 cups of the granulated sugar. Beat on medium-high speed for several minutes until the mixture is light and fluffy.
3. Add in the eggs, one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until just combined.
4. In a separate bowl, whisk together the flour, cream of tartar, baking soda, and salt.
5. Gradually add the dry ingredients to the wet ingredients in the mixer bowl. Mix on low speed until a cohesive dough forms. Be careful not to overmix.
6. In a small, shallow bowl, combine the remaining 2 tablespoons of sugar and the 2 teaspoons of cinnamon. Stir well.
7. Roll the cookie dough into balls, approximately 1 1/2 tablespoons each (a #40 cookie scoop works well). Roll each ball of dough thoroughly in the cinnamon-sugar mixture until fully coated.
8. Place the coated cookie dough balls on the prepared baking sheets, ensuring they are at least 2 inches apart.
9. Bake the cookies, one baking sheet at a time, for 8-10 minutes, or just until the edges are set and lightly golden. The centers may still appear soft.
10. *Optional: For a more pronounced “crinkle” look, gently drop the baking sheet from about 2 inches off the counter immediately after removing it from the oven, or lightly press the tops of the warm cookies down.
11. Let the cookies sit on the baking sheet for 1 minute before transferring them to a wire cooling rack or a sheet of wax paper to cool completely.

Recipe Notes:

• Flour Adjustment: For a chewier cookie, reduce the all-purpose flour by 1/4 cup. These cookies will be slightly thinner and less puffy, but wonderfully chewy.
• Cream of Tartar Substitution: The cream of tartar provides the signature tangy flavor. If you don’t have it, you can omit both the cream of tartar and baking soda, and use 2 teaspoons of baking powder instead. The texture and flavor will be slightly different, more akin to a soft sugar cookie.
• Butter vs. Shortening: You can use all butter instead of a butter and shortening blend. The shortening provides excellent structure, but all butter will also yield delicious results, though the cookies may spread a little bit more.
• Freezing Instructions: You can freeze the unbaked cookie dough balls for 3-4 months (without the cinnamon-sugar coating). Freeze baked cookies for up to 3 months. See the full freezing guide above for detailed instructions.
• Storage: Store baked Snickerdoodles in an airtight container at room temperature. They will remain wonderfully soft for several days.
• Nutrition Information: Nutritional data is an estimate only. Brand variations and exact measurements can change the counts. Use as a general guide.

Nutrition Information

Serving: 1 cookie

Calories: 124 kcal (6%)

Carbohydrates: 17g (6%)

Protein: 1g (2%)

Fat: 6g (9%)

Saturated Fat: 2g (13%)

Polyunsaturated Fat: 2g

Trans Fat: 0g

Cholesterol: 17mg (6%)

Sodium: 45mg (2%)

Fiber: 0g

Sugar: 9g (10%)

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